Sweet Corn with Baby Beets and Basil

The vegetables in this side dish are simply tossed in olive oil, allowing the earthy-sweet summer flavors and bright colors to shine.

  • Servings: 4
Sweet Corn with Baby Beets and Basil

Photography: Tara Donne

Source: Martha Stewart Living, August 2010

Ingredients

  • Coarse salt and freshly ground pepper
  • 2 ears of corn, husked and halved
  • 8 baby beets (about 1 pound), trimmed and scrubbed
  • Extra-virgin olive oil, for drizzling
  • 1 to 2 tablespoons torn fresh basil
  • Garnish: basil sprigs

Directions

  1. Bring a medium pot of water to a boil; season with salt. Cook corn until tender, about 4 minutes; remove with a slotted spoon, and transfer to a plate.

  2. Add beets to water, and simmer, partially covered, until tender when pierced with a knife, 30 to 35 minutes; remove with a slotted spoon, and transfer to a plate. Let cool slightly. Peel, and cut beets into halves or quarters.

  3. Carefully cut kernels from corncobs using a sharp knife, and transfer to a large shallow bowl. Add beets, and drizzle with oil. Season with salt and pepper, and stir in torn basil. Garnish with basil sprigs.

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